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18.
Blender Use and Care Guide
SOUPS
VEGETABLE CREAM SOUP
1
⁄
4
cup margarine
1 cup cauliflower, cut into
pieces
1 cup broccoli, cut into pieces
1
⁄
4
cup carrots, cut into pieces
1
⁄
4
cup onion, cut into pieces
1 cup cold milk
1
⁄
2
cup chicken broth
1 cup cream
Melt butter in pan and saute
vegetables until tender. Cool.
Place milk, broth and vegetable
mixture in blender. Cover and
MIX for 30-40 seconds or until
smooth. Pour mixture back into
pan, stir in cream and heat to
simmer, stirring occasionally.
Makes 3-4 servings.
CUCUMBER VICHYSSOISE
2 cups cucumber, cut into
pieces
1
⁄
2
cup onion, cut into pieces
2 cups chicken broth
1
⁄
2
tsp mustard
salt and pepper to taste
1 cup cold evaporated skim
milk
Place vegetables, broth and
seasonings in a pan. Cover and
simmer 5 minutes or until
tender. Cool.
Place mixture into blender.
Cover and MIX for 30 seconds
or until smooth. Chill
thoroughly. When ready to
serve, stir in milk. Makes 3-4
servings.
STEWED TOMATO SOUP
1 cup water
2 beef bouillon cubes
1
1
⁄
2
cups V-8
®
juice
1 can (14 oz.) stewed tomatoes
Place ingredients into blender
in order listed. Cover and MIX
for 30 seconds.
Heat to a boil, stirring
occasionally. Makes 3-4 servings.
GARDEN TOMATO SOUP
2 tsp corn starch
1
⁄
2
cup yogurt
1 TBL lime juice
1
1
⁄
2
tsp sugar
1 green onion w/tops
3 medium tomatoes, quartered
salt and pepper to taste
Place ingredients into blender
in order listed. Cover and
MIX for 30-45 seconds, or
until smooth. Scrape sides if
necessary.
Heat to a boil, stirring
occasionally. Makes 3-4 servings.